Things you can tell just by looking at this spinach dip for kids: that’s a lot of vegetables–but this is most certainly not health food. It is a dip–and not the Mediterranean kind (of which we have many on New Dad’s Kitchen). No, this is sports bar- or chain restaurant-level appetizer material: thick, creamy, rich–and not the sort of thing for which you want to see a calorie count. You run some tortilla chips or crackers through this spinach dip for kids; you do it again; you nap. It’s heavy and hearty, both with and in spite of the nutritious green stuff; it’s also stupid fun, goop so good that even avowed vegetable haters–say, your child(ren)–will begin to believe that vegetables are good for/to them.
Ingredients Overview
- Fresh Spinach: Pulsed in a food processor to ensure a fine texture that blends seamlessly into the cheese sauce—perfect for kids who are wary of “leafy” textures.
- Cream Cheese & Shredded Blend: A mix of room-temperature cream cheese for silkiness and Cheddar, Monterey Jack, or Colby for that classic cheese-pull and golden crust.
- Aromatic Base: Diced onions sautéed in butter provide a savory depth without being overpowering.
- The Roux & Spices: A simple flour and butter base thickened with milk, seasoned with mustard powder, garlic powder, and paprika for a “chain restaurant” flavor profile.
- Lemon Juice: A fresh squeeze at the very end to cut through the richness and brighten the earthy spinach notes.
Steps Summary
- Prep: Bring cream cheese to room temperature, finely dice onions, and pulse fresh spinach until finely chopped.
- Sauté: Melt butter in a large pan over medium heat and cook onions until translucent and tender.
- Thicken: Whisk in remaining butter, flour, and spices followed by milk to create a thick, bubbling sauce base.
- Incorporate Cheese: Melt in the cream cheese and half of the shredded cheese until the sauce is smooth.
- Assemble: Stir in the chopped spinach, top with the remaining cheese, and bake at 350°F until bubbling.
- Finish: Briefly broil for a golden top, squeeze fresh lemon over the pan, and let cool slightly before serving.
FAQ For Spinach Dip For Kids
How do I amp up the seasoning? Sure. The paprika and mustard powder provide a savory depth similar to store-bought dips without any “heat”; you can add more flavors–such as herbs, more garlic, a little bit of a kick from cayenne–if your child is into it.
Can I use frozen spinach instead of fresh? Yes, but you must thaw it completely and squeeze out every drop of excess moisture using a kitchen towel, or the dip will become watery.
What should I serve this with if my child doesn’t like tortilla chips? Toasted pita bread, soft pretzel bites, or even sliced cucumbers and bell peppers work beautifully for dipping.
Can I make this ahead of time? Absolutely. You can prepare the mixture up until the baking step, cover it, and refrigerate. Just add a few extra minutes to the bake time when cooking from cold.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat in the oven at 300°F or in short intervals in the microwave, stirring occasionally to keep the oils from separating.
Recipe Links
What to Serve With Spinach Dip for Kids
- Air Fryer Carrot Fries — A crunchy, sweet vegetable side that balances the richness of the dip.
- Lemon Pepper Wings — A great gameday pairing, with kid-friendly wings and a cheesy dip.
- Carrot Focaccia — Soft, homemade bread with embedded veggies that is perfect for dipping and scooping.
More Toddler Recipes Like This
- Roasted Carrot Dip — Another vibrant, vegetableforward dip that focuses on smooth textures and mild flavors.
- Queso Fundido — Same melty cheese concept as the spinach dip for kids, only with bits of roasted mushroom throughout.
- Protein-Packed Queso — A cheese dip with veggies hidden in it and more than half of a toddler’s recommended daily protein intake.
And check out all our great toddler vegetable recipes!
Cheesy Spinach Dip for Kids and Picky Eaters
Description
A rich and cheesy spinach dip for kids that brings sports bar vibes to your kitchen. It’s thick, creamy, and so delicious that even vegetable skeptics will ask for seconds.
Ingredients
Instructions
Prep, Cook, and Assemble
-
Let cream cheese come to room temperature by taking out of fridge fifteen minutes before use.
-
Dice onion into small pieces. Place the spinach in a blender or food processor and pulse until spinach leaves are chopped up. Set aside.
-
Preheat oven to 350.
-
Set a large pan over medium heat, melt two tablespoons of butter in it; add in onions and cook until soft and translucent and tender, about 4-5 minutes.
-
Add in the remaining tablespoon of butter, flour, mustard and garlic powders, Paprika, and two pinches of salt; stir continuously for 30-60 seconds. Pour in milk and stir until combined. Heat mixture until it begins to boil, then cook, stirring frequently, for two minutes until thickened.
-
Lower heat to Medium Low. Add in cream cheese and half of your shredded, stirring and cooking for another minute. Turn off heat.
-
Stir in spinach, then sprinkle top of the mixture with the remaining shredded cheese.
-
Bake until the cheese is melted and bubbling, about 10-12 minutes. To make golden brown, turn oven to its Broil setting and place pan directly underneath broiler, rotating at least once, for 45-60 seconds.
-
Remove from oven. Squeeze the lemon all over the dip. Allow pan to cool slightly, then serve immediately.
Serve
-
Transfer the dip to a serving bowl so that your child can dip a chip directly into it; otherwise, spread on toast or bread for your child. Given how rich the dish, it will work best as a snack or vegetable side dish, but makes for a legitimate meal on its own when paired with a simple protein and some raw crunchy vegetables.
Adapt
-
Our son has an irrational fear of melted cheese, hence the preponderance of cream cheese; if your child does not, feel free to sub with an additional four ounces of shredded cheese. You can also swap out–if you go with kale, we recommend sauteeing it with the onions to soften it up–or add additional ones, such as sauteed mushrooms or bits of asparagus.
Nutrition Facts
Servings 10
Serving Size spinach dip spread onto three tortilla chups
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 13g20%
- Potassium 180mg6%
- Total Carbohydrate 11g4%
- Dietary Fiber 1.5g6%
- Sugars 2.5g
- Protein 6g12%
- Vitamin A 240 mcg
- Calcium 165 mg
- Iron 1.1 mg
- Vitamin D 1.2 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
